I have people to cook for again! My mom and dad came into town today, and my husband may even be in later tonight. So much better than cooking just for one. We started with dumplings and sauce, and proceeded to the main meal.
Hoi Sin Fish
From Charmaine Solomon's The Complete Asian Cookbook
1 1/2 pounds of firm white fish (I used Chilean sea bass)
2 tbsp peanut oil
2 cloves of crushed garlic
2 tbsp soy sauce
1 tsp grated ginger
2 tsp hoi sin sauce
1 spring onion diced
Heat the oil in a wok, and fry the garlic to golden brown. Add the fish, and brown on both sides. Sprinkle the soy sauce over the fish and cover for 1 minute. Add the ginger and cover for another minute. Turn off the heat, add the hoi sin sauce to the gravy. Serve the fish with the gravy over the top, garnished with the spring onions.
I served this with white rice and some braised baby bok choy, and it was pronounced tasty. It's just so nice to have a reason to cook again, and it's doubly nice that my mom helped me do all the dishes after dinner. Woohoo!
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